Sugar Free Cupcakes
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
24 Cupcakes
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Calories
199 kcal
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Course
Baked Goods
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Cuisine
American
Sugar Free Cupcakes
Description
The Sugar Free Cupcakes recipe uses monk fruit sweetener as a substitute for sugar, mixing it with common cupcake ingredients including all-purpose flour, leavening agents, eggs, oil, and buttermilk. The batter is smooth and slightly thin, which helps produce cakes that rise evenly and maintain moisture despite lacking traditional sugar.
Vanilla extract adds aroma and flavor, while buttermilk contributes tenderness and subtle acidity that balances the sweetness substitute. Optional fruit purees or diced fruits can be folded in to add moisture and natural sweetness variation. The cupcakes are baked until a toothpick inserted comes out clean, indicating doneness.
These cupcakes should be cooled completely before frosting, allowing the crumb to set properly. This recipe offers a way to enjoy cupcakes without sugar, suitable for those monitoring sugar intake or preferring alternative sweeteners.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 egg room temperature
- 1 ½ cups sugar substitute monk fruit
- 3 teaspoons vanilla extract pure
- 1 cup neutral cooking oil vegetable or canola, generic cooking oil
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F degrees and fill cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, beat eggs until lightly frothy.
- Gradually add sweetener beating about 30 seconds until well combined.
- Add oil and vanilla, beat well.
- Gradually add dry ingredients into the egg mixture, alternating with buttermilk. Starting and stopping with dry ingredients. Flour mix, buttermilk, flour, buttermilk, then flour.
- Beat until well combined. Batter will seem thin.
- Bake plain OR fold in 1/4 cup of fruit puree I used strawberry and ½ cup diced fresh fruit (optional).
- Divide into cupcakes liners, ⅔ full.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Notes
- When including fruit in the batter, use about half a cup of fresh chopped fruit or an equivalent amount of fruit puree.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 31mg | 10% |
| Sodium | 225mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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